Every Haitian home has a jar of pikliz on hand. Cabbage, carrots, chiles and other vegetables are soaked in vinegar to make a relish similar to American chow-chow or Italian giardiniera. The crunchy salad is served as a side dish at Haitian meals. Flavored vinegar from pikliz is often used in marinades or to give dishes a spicy-sour punch.
Pikliz
Course: Pickles, CondimentsCuisine: Haiti2
quartsThis crunchy salad of cabbage, carrots and chiles is a relish served as a condiment or side dish at Haitian meals.
Ingredients
Cabbage, shredded — 1/2 head
Carrots, peeled and chopped into small pieces or grated — 2
Onion, thinly sliced — 1
Scotch bonnet peppers — 2 to 6
Garlic cloves — 4 to 6
Salt — 2 teaspoons
Peppercorns — 8 to 10
White or cane vinegar — 3 cups
Directions
- Add all of the ingredients to a large bowl and toss well to mix. Place all of the vegetables into a clean 2-quart glass jar. Pour in enough vinegar to cover the vegetables, tamping them down to remove any air bubbles.
- Store the pikliz in the refrigerator for at least 24 hours before serving. It will keep in the refrigerator for a month or two.
Pikliz Notes and Variations
- Other possible additions: Sliced bell peppers, serrano or jalapeño peppers, chopped green tomatoes, chopped cauliflower, peas.
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